Saturday, November 10, 2012

Oreo Cupcakes

For a friends birthday, she requested something Oreo. I thought it would be brilliant to fill chocolate cupcakes and cover them with Oreo frosting. They were awesome. I usually don't like chocolate cake (it's not chocolaty enough), but the chocolate cupcake recipe was great. I also added about 6 crushed Oreos. I was inspired by a peanut butter Oreo cupcake recipe. They were awesome and can be played with in lots of different ways with different fillings and frostings, from the same basic chocolate recipe. I also took the cream cheese out of the frosting since I don't like it.

I made filling from shortening to make sure it was white. I made it a little too thick and it didn't fill as well as I hoped. The frosting was fine with butter since the Oreos made it light brown. I doubled the recipe to feed the crowd and ended up with 28 cupcakes.

Ingredients

Chocolate Cake

1 stick (8 tbs) unsalted butter, cut into 4 pieces

2 oz bittersweet chocolate, chopped

1/2 cup cocoa powder

3/4 cup flour

1/2 tsp baking soda

3/4 tsp baking powder

2 eggs

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp table salt

1/2 cup yogurt

Peanut Butter Filling

4 Tbsp shortening

1/4 c powdered sugar (or more to taste/Oreo cream consistency)

1/4 tsp vanilla

Oreo Frosting

1/2 cup butter

1/2 c powdered sugar (more as needed to make it taste good)

1/2 tsp vanilla

10 crushed Oreos

Pinch of salt

Instructions

For the Cupcakes

Set oven to 350 degeres and line standard sized muffin pan with baking cup liners.

Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over a saucepan containing barely simmering water, heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside and cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in a small bowl to combine

Whisk eggs in a second medium bowl to combine, add sugar, vanilla and salt until fluffy and incorporated. Add cooled chocolate mixture and whisk until combined. Sift about 1/3 of the flour mixture into chocolate mixture and whisk until combined. Whisk in sour cream until combined, the sift remaining flour mixture in and whisk until batter is combined.

Combine shortening, powdered sugar, and vanilla in a bowl and beat until well combined. Scoop the filling into a piping bag. Insert tip into center of cupcake and squeeze as you pull the tip out to fill the cupcake.

For the Frosting

Beat butter. Add in powdered sugar in 1/4 cup increments. Add in the vanilla and the pinch of salt. Add the chopped up oreos and mix until oreos are evenly distributed.

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About Me

Being a grad student gives me some cooking challenges that aren't usually tackled by any sorts of culinary advice columns. I cook for one and have limited freezer space. I'm on a budget, but I don't want to eat like a college student (while I love pasta and eggs, I don't want to eat them for every meal). I like to get creative with what I cook, but often find myself sticking by old staples. I also work very hard to eat healthy, balanced meals, but this too can be hard with a crowded refrigerator.
On the other hand, I do other things. One important one is study. I've created a second blog for my own purposes of learning algebraic geometry and topology as well as the material that will be on my comprehensive exams. You probably don't want to read this one and I don't blame you.